Monday, 22 September 2014

Raw yellow zucchini with natural flavors

Nature is always
surprising us with a great variety
of fruits and vegetables that allow us to eat rich, diverse and colorful food.

I really like
stuffing vegetables, especially round zucchinis and I have recently found, for
the first time,some gorgeous and
fragrant yellow big round zucchinis, for sale, which I bought.

I thought the
most natural would be to eat them raw
and I prepared a natural dish which I ate using the zucchini as a plate. A simple recipe, taking almost no time to
prepare, and full of natural flavors and bright colors thatseduce just to look at it. I served it with a vegan mayonnaise
sauce that I learned to prepare at the event "Easter Princess", in a workshop given by
Marta Varatojo, some months ago, here in Lisbon.

Ingredients:

(serves 2)

2 round or long zucchinis

1 long zucchini
for the pasta

½ red pepper cut
into small squares

3 yellow tomatoes

1 red tomato

6 strawberries

For the sauce:

300 ml of
grapeseed oil

200 ml of soy
milk

1 tbsp lemon
juice

1 tsp rice
vinegar

1 full hand of
basil

1 bunch coriander

salt to taste

Prepare the sauce
by mixing grapeseed oil with soymilk.

Process until
thick and add the remaining ingredients. Grind again and rectify the seasoning.
Reserve.

Wash the
zucchinis, cut the top of it to make a lid and with a spoon scoop the entire interior.

Grate the zucchinis or use the vegetable machine.

Cut the tomatoes
into quarters and stuff the zucchini with the grated pieces of zucchini , the tomatoes, the red pepper
and, on top, the strawberries.